1 cup cashew nuts
1 onion
3 tbsp olive oil
1 chilli/jalapeño
5-6 dried tomatoes
3 slices whole wheat bread
1 big can of lentils (15oz or 400g) (pre-cooked, or cook first)
4 ounces arugula
Salt and pepper to taste
Optional: raisins, honey/agave nectar, lemon juice or vinegar
Directions:
- Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl
- Dice the onion into fine pieces
- Add some of the oil to the pan and fry the onion for about 3 minutes on a low heat
- Chop the chilli/jalapeño and dried tomatoes
- Cut the bread into big croutons
- Add the rest of the oil to the pan and fry the chopped up bread until crunchy. Season with salt and pepper
- Wash the arugula and add it to the bowl
- Put the lentils in too, and mix them all around. Season with salt and pepper and serve with the croutons
RECIPES: hurrythefoodup.com